Shrimp, Corn & Avocado Salad with Cilantro-Lime Vinaigrette

by Jennifer on March 24, 2010

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Leftover Shrimp is one item you are not going to let go to waste so I decided to have a salad with them. I also had leftover corn for the previous evening so I grabbed a few of my favorite items and went to work. I also knew I wanted to make a zesty dressing using up my cilantro so I turned to EatingWell and created their Cilantro-Lime Vinaigrette.

The salad is a delicate one with all the flavors blending so if you want to punch, add some onion. As far as the vinaigrette, it was fresh and the flavors blended but I would add some red wine vinegar to add a bit more zest for this salad.

1 cup Romaine Lettuce, chopped
1/3 cup cooked and chilled shrimp
1/4 avocado, chopped
1/3 cup cooked and chilled corn
handful of cilantro.

Prep and toss all the ingredients together and top with vinaigrette

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